Abricot Du Roussillon my mind - Beer Recipe - Brewer's Friend

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Abricot Du Roussillon my mind

202 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday March 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 55.7%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 1.5%
3 oz Briess - Caramel / Crystal 40L3 oz Caramel / Crystal 40L 34 40 1.5%
4 oz United Kingdom - Golden Naked Oats4 oz United Kingdom - Golden Naked Oats 33 10 2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb American - Carapils (Dextrine Malt) 33 1.8 4%
4 lb Briess - American - Pale Ale Malt 2-Row4 lb American - Pale Ale Malt 2-Row 36.8 3.5 31.8%
3 oz American - Caramel / Crystal 20L3 oz Caramel / Crystal 20L 35 20 1.5%
0.25 lb Briess - Briess - Briess - American - Wheat Malt, White0.25 lb Briess - Briess - American - Wheat Malt, White 39.1 2.5 2%
12.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 35.47 9.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 13.9 Aroma at 212 °F 10 min 7.95 6.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.9 Whirlpool at 170 °F 0 min 2.97 12.1%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 170 °F 0 min 4.12 18.2%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.1 Whirlpool at 170 °F 0 min 1.02 12.1%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.9 Dry Hop at 70 °F 0 days 18.2%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 70 °F 0 days 12.1%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.1 Dry Hop at 70 °F 0 days 12.1%
8.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.19 ml Lactic acid Water Agt Mash 0 min.
0.20 g Potassium Meta Bisulfite Water Agt Mash 0 min.
118 ml Abricot Du Roussillon Liquer Flavor Primary 4 days
750 ml Mango Juice Flavor Primary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6.13 g | 24.5 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.27 g | 25.1 qt) 6 24  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

Brew Day: 04-03-20, Start X:XX A
Starting Tempaures: Air: XX F, RH: XX%, Grist: XX F

WATER VOLUME:
(Below not used for calculations)
https://www.morebeer.com/content/sparge_water_calculator
Total Water Needed [?]: 9 Gallons, 34.06 Liters
Mash Water Needed [?]: 4.71 Gallons, 17.83 Liters
Sparge Water Needed [?]: 4.29 Gallons, 16.23 Liters
Strike Temperature [?]: 163.87 F, 73 C
Pre-Boil Wort Produced [?]: 6.37 Gallons, 24.1 Liters

MASH:
Mash target temp of 152 @ 1.5 qt./lb. dough in @ 163.8 F
Volume of strike water: (San Diego Miramar): 18.84 (Quarts)
Temperature of strike water: 163.8 °F
Lactic Acid addition: 4.19 ml
Gypsum addition: 2.0 g.
Epsom Salt addition: .5 g.
Actual mash temp: 150.1 F Avg.
Liquor PH: 8.11
Mash Start: 7:50 A
Mash pH (ending): 5.53
Mash End: 7:43 A, 63 Min.
Vourlof: 9 Min.

LAUTER:
Liquor Volume: 7.9 gal.
Lauter Target:5.5 min./gal.
Lauter Start: 09:00 A
Lauter End: 09:47 A
End Gravity:
Refractometer: 1.055
Hydrometer: 1.054

BOIL:
Boil Length: 60 Min.
Boil Vol.: 7.9 gal. at 212 F
Boil Start: 09:55 A
Boil Starting Gravity (BSG):
Refractometer: 1.054
Hydrometer: 1.055
Starting pH: 5.92
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Boil End: 10:55
Boil Duration: 1 Hr. 0 min.
Finish Boil Vol.: 6.5 Gal.
Whirlpool Hops added @ 160 F
Cooled wort to 70 @ 11:25 A, XX minutes
Boil Ending Gravity (BEG):
Refractometer: 1.064
Hydrometer: 1.062
pH: 5.82

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Hydrometer SG: 1.064
04-03-20: Temp Controller set to 67: 66-67 F, Day 1
04-05-20: Temp Controller set to 68: 68-69 F, Day 3
04-05-20: Dry hop added, Day 3
04-05-20: 118 mL. Abricot Du Rousillon added Day 3
04-06-20: Temp Controller set to 70: 69-70 F, Day 4
04-06-20: Apparent physical activity stopped, Day 4
04-07-20: Start Diacetyl rest, Day 5
04-09-20: End Diacetyl rest, Day 7
04-09-20: Blow-off removed, airlock inserted, Day 7
04-09-20: Cold crash start, Day 7
04-11-20: Transfer Beer to keg. Day 9
04-11-20: 3 Min. @30 psi speed carbonation, Day 9
04-12-20: Hydrometer Gravity: 1.008, Day 10
04-12-20: PH: 4.87, Day 10
04-12-20: Set keg CO2 to 11 p.s.i. , Day 10
04-13-20: Reduce keg pressure to 11 p.s.i. , Day 11

MASH/LAUTER/GRIST/BOIL NOTES:
Grist: Used Pilsner instead of 2 row due to a shortage of 2 row malt. Malt has the same diastic power, it shouldn't be perceptible in the change of the flavor in an IPA.
Mash: Starting temp a little low.
Boil: a lot of hot break and 3 near boil overs. Pilsner issue?

FERMENTATION NOTES:
Yeast from second yeast washing. Aggressive Krausen development in starter and fermenter. Change due to Fermaid K?

TASTING NOTES:
XX.


MISC. NOTES:
XX

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  • Last Updated: 2020-04-14 01:51 UTC